Characterizations of Pickering emulsions stabilized by starch nanoparticles: Influence of starch variety and particle size

In this work, soluble soybean polysaccharides (SSPS) were employed together with multifrequency ultrasound to fabricate zein nanocomposites which were conducive to enhancing the stability of high internal phase emulsions (HIPEs). Compared with non-ultrasonic treated zein colloidal particle samples (132.23 ± 0.85 nm), the zein nanoparticles samples induced by dual-frequency ultrasound exhibited a smaller particle size (114.54 ± 0.23 nm). Furthermore, the particle size of the zein composite nanoparticles (256.5 ± 4.81) remarkably increased with SPSS coating, consequently leading to larger fluorescence intensity together with lower zeta-potential (−21.90 ± 0.46 mv) and surface hydrophobicity (4992.15 ± 37.28). Meanwhile, zein-SSPS composite nanoparticles induced by DFU showed remarkably enhanced thermal stability. Fourier transform infrared (FTIR) spectroscopy and Circular dichroism (CD) spectroscopy were also used to characterize zein-SSPS composite nanoparticles. The results confirmed that DFU combined with SSPS treatment significantly increased β-sheets (from 12.60% ± 0.25 b to 21.53% ± 0.37 c) and reduced α-helix content (34.83% ± 0.71 b to 23.86% ± 0.66 a) remarkably. Notably, HIPEs prepared from zein-SSPS nanocomposites induced by dual-frequency simultaneous ultrasound (DFU) at 40/60 kHz showed better storage stability. HIPEs stabilized by DFU induced zein-SSPS nanoparticles exhibited higher storage modulus (G′) and loss modulus (G″), leading to lower fluidity, together with better stability contributing to the water-binding capacity and three-dimensional (3D) network structure of the HIPEs emulsion. The findings of this study indicate that this method can be utilized and integrated to further extend the application of zein and SSPS and explore HIPEs.

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Food-grade Pickering emulsions stabilized by combined starch nanoparticles and chitin nanofibers and their potential use for curcumin delivery

10.31274/etd-20210114-79 ◽

2020 ◽

Author(s):

Yeong Sheng Lee

Keyword(s):

Pickering Emulsions ◽

Food Grade ◽

Starch Nanoparticles ◽

Potential Use ◽

Chitin Nanofibers

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FORMULATION AND IN VITRO EVALUATION OF CURCUMIN LOADED JACKFRUIT SEED STARCH NANOPARTICLES

International Journal of Current Pharmaceutical Research ◽

10.22159/ijcpr.2020v12i6.40277 ◽

2020 ◽

pp. 32-35

Author(s):

JUNMONI NATH

Keyword(s):

Particle Size ◽

In Vitro Release ◽

Entrapment Efficiency ◽

In Vitro Drug Release ◽

Release Studies ◽

Infrared Studies ◽

Drug Entrapment Efficiency ◽

Starch Nanoparticles ◽

Vitro Release

Objectives: To meet the above aim the following objectives are undertaken: (1) Isolation of starch from jackfruit seeds and formulation of curcumin loaded jackfruit seed starch nanoparticles (2) In vitro evaluations of the drug loaded nanoparticles Methods: Jackfruit seed starch nanoparticles were prepared by Nanoprecipitation technique. In this technique, jackfruit seed starch was mixed with curcumin and acetone solution using a magnetic stirrer at 600 rpm. To the above solution, water were added dropwise and stirred at room temperature until acetone was completely vaporized. Nanoparticles were separated by centrifugation at 4000 rpm after 40 min. Results: Particle size of prepared nanoparticle formulations was found to be 371 to 411.72 nm with PDI of 0.148 to 0.356. The maximum % drug entrapment was found to be 57.34 % with formulation F5. In vitro release studies showed sustained release of drug till 12 h. Conclusion: The prepared nanoparticles were evaluated for its particle size, drug entrapment efficiency, in vitro drug release study, and surface morphology studies by scanning electron microscopy. The results of Fourier transform infrared studies of 1:1 physical mixture of drug and excipients confirmed the absence of incompatibility. Thus, the study concludes that curcumin loaded jackfruit seed starch nanoparticles were developed successfully by nanoprecipitation, which is expected to enhance the oral bioavailability of curcumin.

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Production of starch nanoparticles through solvent-antisolvent precipitation in a spinning disc reactor

Green Processing and Synthesis ◽

10.1515/gps-2019-0019 ◽

2019 ◽

Vol 8 (1) ◽

pp. 507-515 ◽

Cited By ~ 6

Author(s):

Sahr Sana ◽

Kamelia Boodhoo ◽

Vladimir Zivkovic

Keyword(s):

Particle Size ◽

Nano Particles ◽

Solvent Ratio ◽

Size Distributions ◽

Thin Film Flow ◽

Disc Surface ◽

Antisolvent Precipitation ◽

Starch Nanoparticles ◽

Solvent Flow ◽

Spinning Disc

Abstract The spinning disc reactor (SDR) uses surface rotation to produce thin film flow with improved mixing and reduced residence times in chemical processing applications. Solvent-antisolvent precipitation is one such process that can benefit from these properties. This study investigates the film hydrodynamics and precipitation of starch nanoparticles by contacting starch dissolved in sodium hydroxide with ethanol as the antisolvent. One objective of this study is to understand how interactions of the disc surface topography (grooved and smooth) with other parameters such as liquid flowrate, antisolvent to solvent flow ratio and disc speed impact the mixing and precipitation processes. Results indicate that an increase in flow rate and rotational speed leads to smaller nano-particles and narrower size distributions, which is attributed to increased shear and instabilities within the liquid film. It was also observed that an increased antisolvent to solvent ratio caused a reduction in particle size, as increased antisolvent generated higher supersaturation. Results showed that although particle size was not significantly influenced by the disc texture, the size distribution was narrower and higher yields were obtained with the grooved disc surface. The grooved disc therefore offers the opportunity for higher throughput in the solvent-antisolvent precipitation of starch particles with better product quality.

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